Italian stuffed courgettes

Italian stuffed courgettes

Italian stuffed courgettes

Pack courgettes with pine nuts, sundried tomatoes, breadcrumbs and herbs then oven bake for a healthy veggie main

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 244
  • Carbohydrates 14
  • Saturated Fat 3
  • Sugar 5
  • Protein 10
  • Fat 17
  • Fiber 3
  • Salt 0.5

Ingredients

  • 4 courgettes, halved lengthways

  • 3 tsp extra-virgin olive oil

  • mixed salad, to serve

  • 50g dried white breadcrumbs

  • 50g pine nuts

  • 6 spring onions, trimmed and finely sliced

  • 1 garlic clove, crushed

  • 6 sundried tomatoes in oil, drained

  • 1 tbsp thyme leaf

  • 25g parmesan or vegetarian alternative, finely grated

Method

  1. Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.

  2. To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.

  3. Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.